Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
golden souffle syrup pudding
| General Recipes
Cooking receipe to make golden souffle syrup pudding under category General Recipes. You may find some video clips related to this receipe below.golden souffle syrup pudding4 tablespoons of golden syrup 8 slices from a white loaf cut medium thick 50g butter room temperature 2 eggs beaten 425ml milkT
[ read more ]
Mixed Fruit Cocktail Recipe
| Drinks
Type: Mixed Fruit Cocktail Free Cooking Recipe - Drinks Good stuff! Ingredients / Directions 6 large oranges1 banana2 slices pineappleJuice of 1 lemonSugar To prepare this Mixed Fruit Cocktail Recipefirst slice off the tops of the oranges and scoop out the insidebeing careful not to b
[ read more ]
Mountain Dew Apple Cobbler Recipe
| Pies And Pastries
Type: Mountain Dew Apple Cobbler Free Cooking Recipe - Pies And Pastries You got to try this! Ingredients / Directions 2 Granny Smith Applespeeled and cut into 8 sections each2 cans crescent rolls (1 can for each apple)1 cup(s) (2 sticks) real butter (not margarine)1 1/2 cup(s)s granu
[ read more ]
POTATO BABKA
| Ukrainian Recipes
Cooking receipe to make POTATO BABKA under category Ukrainian Recipes. You may find some video clips related to this receipe below.The name babka refers not only to a cake bread but also to various puffy, egg-rich dishes like this one. 2 eggs, separated2 cups hot mashed potatoes1/3 cup hot cream or
[ read more ]
Cooking receipe to make duck with beetroot and red onion relish under category Aga Recipes. You may find some video clips related to this receipe below.
duck with beetroot and red onion relish
450g red onions
3 oranges
25mm piece fresh root ginger
175 g vacuum packed cooked beetroot
4 tbsp oil
4 duck breasts weighing about 175g each
salt and freshly ground black pepper
300ml red wine
1 1/2 level tsp light soft brown (muscovado) sugar
200ml port
flat leafed parsley to garnish
Thinly slice the onions.
Grate the rind of two oranges; squeeze juice.
Peel and grate the ginger.
Slice the beetroot and the remaining orange and set aside.
Heat the oil in a frying pan and add the onions.
Cook stirring on the boiling plateuntil caramelized then place in the simmering ovenfor 10 to 15 minutes until soft..
Meanwhile spnnkle the duck with salt. Roast with the sliced orange on the top runners of the roasting ovenfor 12 to 15 minutes.
Add the wine and orange juice to the caramelized onions; bnng to the boil on the boiling plate.
Bubble fast to reduce the liquid to almost nothing.
Add the ginger orange rind sugar and port bnng to the boil and bubble again until syrupy.
Add the sliced beetroot: season to taste. Serve warm with the sliced duck garnished with parsley and orange slices.
aga tip: you need a very hot ovento roast the duck. If the ovenhas lost its heat through other cooking fry the duck first in a frying pan skin side down on the boiling plate for 1 minute. Turn over and fry on the other side for a further minute until golden adding the oranges to the pan. Transfer to the small roasting tin and cook in the roasting ovenfor 12 to 15 minutes to complete the cooking. A delicious and very quick dish to cook Large vacuum packed or frozen duck breasts can also be used (one pair will usually feed four people).
Serves 4
[tubepress mode=’tag’, tagValue=’duck with beetroot and red onion relish’]
